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Roasted Garlic White Pizzawith Garlic SauceServes 8IngredientsDirectionsBéchamel2 tbsp. unsalted butter2 tbsp. all-purpose flour1 cup whole milk¼ tsp. ground cayenne pepper3–4 heads roasted garlic¼ tsp. salt1.Place a sauce pot on the stove top. Melt the butter inthe sauce pot over medium-high heat and then cookthe flour for 2–3 mins.2.Whisk the milk into the flour until thickened.3.Add the ground cayenne pepper, garlic, and ¼ tsp. salt andsimmer over low heat for 15 mins. to make the béchamel.4.Combine the water, honey, and olive oil in a bowl. Add theyeast, flour, and 1 tsp. salt to the bowl; mix; and kneaduntil smooth. Set the bowl aside for 20 mins.5.Divide the pizza dough in half and fit each half to fit on thePizza Rack. Place one of the halves on the Pizza Rack. Topthe dough with the mozzarella, Fontina, and ParmigianoReggiano cheeses and the sun-dried tomatoes.6.Slide the Pizza Rack into Shelf Position 5.7.Rotate the Program Selection Knob to the Pizza setting(20-min. cooking time). Rotate the Temperature ControlKnob to 425 F/165 C. Press the Start/Pause Buttonto begin the cooking cycle.8.When the pizza is done, remove the pizza from the PizzaRack. Repeat the cooking process with the other halfof the dough.9.When both pizzas are done, top with the basil, parsley,and crushed red pepper.Pizza Dough1 cup warm water(105 F–115 F)1 tsp. honey2 tbsp. extra virgin olive oil1 ¼-oz envelope active dryyeast2 ½–3 cups unbleachedall-purpose flour, as needed1 tsp. saltToppings8 oz fresh mozzarella cheese,sliced4 oz grated Fontina cheese½ cup finely grated ParmigianoReggiano cheese30 pieces sun-dried tomatoes(see p. 38)2 tbsp. chopped fresh basilleaves2 tbsp. chopped fresh parsleyleavescrushed red pepper19

Barbecued BabyBack RibsServes 4IngredientsDirections2 racks baby back ribs,cut in half1.Season the ribs with the Emeril’s Essence Seasoning.2.Combine all the sauce ingredients in a bowl.3.Divide the sauce in half. Brush the ribs with half ofthe sauce. Reserve the other half.4.Wrap the Crisper Tray and Pizza Rack with foil. Slidethe Crisper Tray into Shelf Position 2. Slide the Pizza Rackinto Shelf Position 6. Place half of the ribs on the CrisperTray and the other half of the ribs on the Pizza Rack.5.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 3 hrs. Press the Start/Pause Button to begin the cookingcycle.6.When the timer reaches 0, remove the ribs from the PowerAirFryer 360 XL. Brush the ribs with the unused saucebefore serving.2 tbsp. Emeril’s EssenceSeasoningSauce1 cup ketchup3 tbsp. brown sugar1 tbsp. white vinegar1 tbsp. minced onion1 tsp. minced garlic1 tsp. dry mustard1 tsp. ground cayenne pepper½ tsp. salt¼ tsp. ground black pepper20

Slow-CookedPulled PorkServes 4–6IngredientsDirections1 5–6 lb boneless pork shoulder1.Make 16 small slits all over the pork shoulder and pusha garlic clove half into each slit.8 cloves garlic, peeled & halvedlengthwise2.Place the pork shoulder in a 4.5-qt. Dutch oven that fitsinside the Power AirFryer 360 XL. Add the brown sugar,salt, paprika, chili powder, oregano, cumin, red pepper,cayenne pepper, and coriander.3.Slide the Pizza Rack into Shelf Position 6. Place the Dutchoven on the Pizza Rack.4.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 8 hrs. Press the Start/Pause Button to begin the cookingcycle.5.When the timer reaches 0, remove the Dutch oven fromthe Power AirFryer 360 XL, drain most of the liquid, andshred the meat with forks.6.Serve the pulled pork with the barbeque sauce.2 ½ tbsp. light brown sugar1 ½ tbsp. kosher salt1 tbsp. smoked Spanishpaprika2 tsp. Mexican or regular chilipowder1 ½ tsp. Mexican or regularoregano, crumbled betweenyour fingers1 ½ tsp. ground cumin1 tsp. crushed red pepper1 tsp. ground cayenne pepper½ tsp. ground coriander1 ½ cups barbeque sauce21

BBQ Pulled Pork-StuffedCorn MuffinsMakes 6IngredientsDirections2 tbsp. butter, melted & cooled1.Butter a 7-oz 6-cup muffin tray.2 scant cups all-purpose flour(spooned into the measuringcups)2.Combine the flour, cornmeal, sugar, baking powder, andsalt in a bowl.3.Combine the eggs, vegetable oil, water, cream, buttermilk,and honey in a separate bowl.1 3 cup sugar, plus morefor sprinkling4.Add the wet ingredients to the dry ingredients and mixto finish the corn muffin mix.1 tbsp. plus 1 tsp. bakingpowder5.Combine the pulled pork and barbeque sauce.6.Spoon 2 tbsp. corn muffin mix into each muffin cup.Top the mix with 3 tbsp. pulled pork and then another2 tbsp. corn muffin mix.7.Slide the Pizza Rack into Shelf Position 6.8.Rotate the Program Selection Knob to the Bake setting(325 F/165 C). Rotate the Time Control Knob to 20 mins.Press the Start/Pause Button to begin the cooking cycle.When the Power AirFryer 360 XL beeps to indicate that itis preheated, place the muffin tray on the Pizza Rack.9.When the timer reaches 0, remove the muffin tray. Let themuffins cool before serving.3/4 cup cornmeal3/4 tsp. salt3 eggs½ cup vegetable oil½ cup water2 tbsp. heavy cream2 tbsp. buttermilk¼ cup honey1 ½ cups pulled pork¼ cup barbeque sauce23

Reuben SandwichServes 4IngredientsDirections3 lb corned beef brisket1.Place the corned beef in a 4.5-qt. Dutch oven that fitsinside the Power AirFryer 360 XL and top the corned beefwith the beer and enough water to cover the corned beef.2.Slide the Pizza Rack into Shelf Position 6. Place the Dutchoven on the Pizza Rack.3.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 6 hrs. Press the Start/Pause Button to begin the cookingcycle.4.While the corned beef cooks, combine the Russiandressing ingredients in a bowl. Refrigerate the dressinguntil the corned beef is done cooking.5.When the timer reaches 0, remove the corned beefand slice it thinly.6.Butter the bread and then place 4 bread slices (butteredside down) on the Pizza Rack.7.Top the bread slices with 2 Swiss cheese slices per breadslice. Top the cheese with the corned beef, the sauerkraut,and 2 tbsp. Russian dressing on each sandwich, the restof the Swiss cheese, and the rest of the bread slices(buttered side up).8.Slide the Pizza Rack into Shelf Position 6.9.Rotate the Program Selection Knob to the Toast setting(4 mins. 40 secs.). Press the Start/Pause Button to beginthe cooking cycle. Cook until the bread is crispyand golden.12 oz beerRussian Dressing1 cup mayonnaise¼ cup chili sauce1 tbsp. minced yellow onion1 tbsp. minced celery1 tbsp. minced parsley1 tbsp. heavy cream½ tsp. dry mustard½ tsp. hot pepper sauce3/4 cup butter, softened8 slices rye sourdough bread16 slices Swiss cheese1 lb sauerkraut25

Seafood TacosServes 10IngredientsDirections2 8-oz bags mesquite barbequepotato chips1 cup flour4 eggs¼ cup buttermilk2 lb flounder pieces8 16–20 shrimp, peeled, deveined& tails removed1.Use a food processor to crush the barbeque chips.2.Add the flour to a shallow baking dish.3.Add the eggs and buttermilk to a second dish and beatthe eggs with a fork.4.Add the crushed chips to a third dish.5.Dredge the flounder and shrimp in the flour, then the eggmixture, and finally the chips.6.Slide the Crisper Tray into Shelf Position 2. Place theflounder and shrimp on the Crisper Tray.7.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.8.While the fish and shrimp cook, combine the cornand tomato salsa ingredients in a bowl.9.Combine the serrano crema ingredients in a separate bowl.Corn & Tomato Salsakernels of 2 ears corn1 lb tomatoes, diced6 jalapeños, seeded & diced½ red onion, diced½ orange pepper, dicedjuice of 1 lime1 tsp. chili powder½ tsp. ancho chili powder¼ tsp. ground cayenne pepper1/8 tsp. cumin½ cup grapeseed oilSerrano Crema½ cup sour cream6 serrano peppers, seeded& minced2 tbsp. chopped cilantro leaves1 tbsp. fresh lime juice¼ tsp. salt¼ tsp. ground black pepper10. When the flounder and shrimp are done cooking, removethe fried fish and shrimp from the Crisper Tray and servethem on the tortillas with the corn salsa, avocado slices,and serrano crema. Serve with the lime wedges.20 6-in. flour tortillas3 avocados, sliced2 limes, wedged27

Emeril’s Favorite StuffedShrimpServes 6IngredientsDirectionsFilling1.Place a sauté pan on the stove top. Sauté the butter,onions, bell peppers, and garlic until soft over mediumhigh heat (about 3 mins.).2.Remove the sauté pan from the heat and let the mixturecool. Once cooled, mix with the salt, black pepper,hot sauce, Worcestershire sauce, lemon juice, egg,mayonnaise, parsley, celery, Creole seasoning, and1 ¼ cups butter crackers to finish the filling.3.Stuff the shrimp with the filling, drizzle the melted butterover the shrimp, and sprinkle the rest of the butter crackersover the shrimp.4.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 5. Place the Baking Pan on thePizza Rack. Evenly divide the shrimp between the CrisperTray and the Baking Pan.5.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.6.When the shrimp are done cooking, serve them withthe lemon wedges.1 tbsp. butter½ cup minced yellow onions¼ cup minced green bellpeppers1 tbsp. minced garlic½ tsp. salt¼ tsp. freshly ground blackpepper1 ½ tsp. hot sauce1 tbsp. Worcestershire sauce3 tbsp. fresh lemon juice1 egg, lightly beaten¼ cup mayonnaise¼ cup plus 1 tbsp. finelychopped fresh parsley¼ cup minced celery2 ½ tsp. Creole seasoning1 ½ cups crushed buttercrackers, divided20 fresh 16–20 shrimp, peeledexcept the tail and firstconnecting shell segment,deveined & butterfliedlengthwise3 tbsp. unsalted butter, meltedlemon wedges, for serving29

Roasted SalmonServes 4–6IngredientsDirections1 3-lb salmon fillet1.Place the salmon on the Baking Pan. Season the salmonwith the lemon juice and Emeril’s Essence Seasoning.2.Slide the Pizza Rack into Shelf Position 1. Place the BakingPan on top of the Pizza Rack.3.Rotate the Program Selection Knob to the Roast setting(350 F/175 C). Rotate the Time Control Knob to 20 mins.Press the Start/Pause Button to begin the cooking cycle.2 tbsp. fresh lemon juice3 tbsp. Emeril’s EssenceSeasoning31

Steak RouladeServes 4IngredientsDirections1 tbsp. olive oil1.Place a sauté pan on the stove top. Add the olive oil,spinach, and garlic to the pan and sauté until wilted (about2 mins.). Once done, remove the spinach and garlic and letcool.2.Place the flank steak on a cutting board. Rub the saltand black pepper on the flank steak and then layer theMuenster cheese, spinach, and roasted peppers on theflank steak. Roll and tie the flank steak to make a roulade.3.Attach one of the Rotisserie Forks to the Rotisserie Spitand tighten the screws on the Fork. Slide the roulade onthe spit rod into the secured spit fork. Secure the rouladeon the Rotisserie Spit with the other Rotisserie Forkand screws.4.Rotate the Program Selection Knob to the Rotisseriesetting (375 F/190 C for 30 mins.). Press the Start/PauseButton to begin the cooking cycle.5.Let the roulade rest for 10 mins. before serving.4 cups spinach3 cloves garlic, sliced1 2-lb flank steak, butterflied2 tsp. sea salt½ tsp. ground black pepper9 slices Muenster cheese1 ½ cups roasted peppers33

Serves 6NY Strip Steaks withBeurre Maître d'HôtelIngredientsDirectionsBeurre Maître d'Hôtel1.2 sticks unsalted butter, roomtemperatureCombine the beurre maître d'hôtel ingredients in a bowl.Refrigerate the beurre maître d'hôtel until ready to use.2.Season the steaks with the salt, black pepper, and Emeril’sEssence Seasoning.3.Slide the Pizza Rack into Shelf Position 2. Place the steakson the Pizza Rack.4.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.5.When the steaks are done cooking, top each steakwith 1 tbsp. beurre maître d'hôtel.¼ cup minced fresh parsleyleaves1 tbsp. fresh lemon juice½ tsp. salt¼ tsp. freshly ground blackpepper6 12-oz boneless beef NewYork strip steaks (top loin),fat trimmed2 tbsp. sea salt2 tsp. ground black pepper4 tsp. Emeril’s EssenceSeasoning34

Roasted VegetablesServes 8IngredientsDirections1 lb Brussels sprouts1.Combine all the ingredients in a bowl and toss.1 lb baby carrots2.Pour the vegetables into the Crisper Tray.1 lb baby red potatoes3.Slide the Crisper Tray into Shelf Position 2.6 cloves garlic, halved4.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.½ tsp. salt¼ tsp. ground black pepper2 sprigs rosemary, chopped¼ cup olive oilRoasted PotatoesServes 6IngredientsDirections2 ½ lb assorted small potatoes,scrubbed1.Combine all the ingredients in a bowl and toss.2.Pour the potatoes into the Crisper Tray.3.Slide the Crisper Tray into Shelf Position 2.4.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.2 tbsp. extra virgin olive oil,plus more to taste1 sprig fresh rosemary, chopped2 sprigs fresh thyme, chopped3 cloves garlic, peeled& roughly chopped1 tsp. salt3/4 tsp. ground black pepper35

Wedged PotatoesServes 6–8IngredientsDirections5 russet potatoes, washed& wedged1.Toss potato wedges in the olive oil and sprinkle withthe Emeril’s Essence Seasoning.3 tbsp. olive oil2.Slide the Crisper Tray into Shelf Position 2. Place halfof the potatoes on the Crisper Tray.3 tbsp. Emeril’s EssenceSeasoning3.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.4.When the timer reaches 0, remove the potatoes fromthe Crisper Tray. Repeat the cooking process forthe second batch of potatoes. Serve with steak.36

Dehydrated OnionsServes 4IngredientsDirections2 white onions, sliced ¼ in.thick1.Separate the onions into rings.2.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 5. Place the onion rings onthe Crisper Tray and Pizza Rack.3.Rotate the Program Selection Knob to the Dehydratesetting (120 F/49 C). Rotate the Time Control Knobto 10 hrs. Press the Start/Pause Button to begin thecooking cycle. Cook until crisp.37

Sun-Dried TomatoesServes 4–6IngredientsDirections15 plum tomatoes, halved1.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 6. Place the sliced tomatoeson the Crisper Tray and Pizza Rack.2.Rotate the Program Selection Knob to the Dehydratesetting. Rotate the Temperature Control Knob to145 F/63 C and the Time Control Knob to 10 hrs.Press the Start/Pause Button to begin the cooking cycle.Cook until crisp.38

Dehydrated PineapplesServes 6IngredientsDirections1 pineapple, sliced ¼ in. thick1.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 5. Place the sliced pineappleon the Crisper Tray and Pizza Rack.2.Rotate the Program Selection Knob to the Dehydratesetting. Rotate the Temperature Control Knob to125 F/52 C and the Time Control Knob to 10 hrs.Press the Start/Pause Button to begin the cooking cycle.Cook until crisp.39

Dehydrated OrangesServes 10–12IngredientsDirections2 oranges, sliced ¼ in. thick1.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 5. Place the sliced orangeson the Crisper Tray and Pizza Rack.2.Rotate the Program Selection Knob to the Dehydratesetting (120 F/49 C). Rotate the Time Control Knobto 12 hrs. Press the Start/Pause Button to begin thecooking cycle. Cook until crisp.TIP: Dehydrated orange slices are the perfect garnishfor cocktails or other drinks.Dehydrated LemonsServes 6IngredientsDirections3 lemons, sliced ¼ in. thick1.Slide the Crisper Tray into Shelf Position 2. Slide the PizzaRack into Shelf Position 5. Place the sliced lemonson the Crisper Tray and Pizza Rack.2.Rotate the Program Selection Knob to the Dehydratesetting (120 F/49 C). Rotate the Time Control Knobto 12 hrs. Press the Start/Pause Button to begin thecooking cycle. Cook until crisp.TIP: Use these dehydrated lemons to season chicken or otherdishes.41

Molten ChocolateCakesIngredientsDirectionsGanacheTo make the Ganache:¼ cup heavy cream2 oz semi-sweet chocolate,chopped1.Place a saucepan on the stove top. Bring the creamto a simmer in the saucepan over low heat.2.Place the chocolate in small bowl. Pour the cream over thechocolate, let sit for 2–3 mins., and then whisk to combine.3.Chill the mixture until firm and then form it into six 1-in.balls. Reserve the ganache in the refrigerator.Cakes5 tbsp. unsalted butter, dividedServes 6To make the Cakes:1.Butter six 6-oz ramekins with 1 tsp. butter in each ramekin.Pour 1 tsp. sugar into each ramekin, turn to coat, and tapout any excess sugar.2.Melt the chocolate and 4 tbsp. butter in a bowl set oversimmering water and stir to combine. Allow the chocolate tocool slightly and then stir in the egg yolks, vanilla, and flour.3.Place the egg whites in the bowl of an electric mixerand whip until thickened and foamy. Gradually beat in 3 tbsp.sugar and continue beating just until stiff peaks form.1 pinch salt4.Fold the egg whites into the chocolate mixture until combined.3 tbsp. all-purpose flour5.Evenly divide the batter between the prepared ramekins.Press a ganache ball into each ramekin and cover with batter.6.Slide the Pizza Rack into Shelf Position 5. Place theramekins on the Pizza Rack.7.Rotate the Program Selection Knob to the Bake setting(325 F/165 C). Rotate the Time Control Knob to 15 mins.Press the Start/Pause Button to begin the cooking cycle.Bake until the top of the cakes are puffed and slightly firmedbut not browned.8.When done, remove the cakes and let rest for 3 mins.Top with powdered sugar, raspberries, and mint l

Grease a 4.5-qt. casserole dish that its inside the Power AirFryer 360 XL with olive oil. Use a rolling pin to roll the dough out until it is larger than the dish. Transfer the dough to the dish, letting the excess dough hang over the sides of the dish. Spread half of the illing over the dough. Sprinkle half of the mozzarella cheese over the .